Best for all ovens, far as I can tell, are the cheapest shiny aluminum 1/2 sheet pans, technically a jelly roll pan because of the low rim. Get them for way less than $10 at restaurant supply stores or even at WalMart. You can pay a lot more money for other cookie sheets, but none will perform as well. Use the money you save to buy Silpat sheets at Bed Bath & Beyond, using your 20% coupons.

Thanks Sushipup -

I have the 1/2 sheets at home, that I got at Walmart, but haven't tried for cookies. And I have a 20% coupon in my purse right now. I will check it out, but are they better than parchment paper?

I like them better than parchment paper, washable, reusable, work for many different uses. Try one and see what you think.

Oh, I guess there are some of the pans that aren't the heavy-duty ones. The ones I saw at WM were heavy duty, but I haven't looked lately to see what they carry right now. The heavy ones won't warp during baking.

I got my heavy aluminum half sheet pans at Sam's club, less than $10 for 2. I can't tell you about convection, I don't have it, LOL, but I use those sheet pans for everything.

I really like my silpat that Jessica brought me a few years ago, but I like parchment for certain things too, like lining the bottoms of cake pans so the cake comes out neatly, and for baking the cake rolls for pumpkin roll...

Annie

I bought cookie sheets from Dacor for my convection oven. They are flat-no sides / rim on 3 sides, and a small lip on one side so you can grab it. I am not a cookie baker, but my long time - 25 year experience w/ an older convection and the newer Dacor Pure convection says no sides on the cookie sheets so the air can move over the cookies.

Thanks for the replies, as I said I do have the one's from Sam's so I'll give them a try. I will also be on the look out like one described by magothyrivergirl (interesting name).

I recently purchased a few half sheet pans from a restauraunt supply house. This thread gave me an idea - coincidentally related to what MTRG posted - and I did a quick experiment: I baked two batches of Toll House cookies, induction bake, as identical as I could except one batch I placed on an upside-down pan. Both batches on parchment.

The upside-down pan clearly had more even results, both across the pan and across the individual cookies. Obviously it will take a few more runs, a few different types of cookies, and trials with multiple racks to see if I'm really onto anything, but it was an interesting result.

I will say that removing the upside-down pan from the oven was a bit awkward.

They should be rimless. Jelly roll pans are not rimless.

I got mine at Williams-Sonoma but they were not cheap! The ones that I have that are cheap (and rimless) buckle in the oven from the heat.

I thought I had participated in an earlier discussion and the "insulated" cookie sheets without sides aren't good either, correct?